Ingredients

Directions

Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature.

Preheat oven to 350 degrees F.Make small slits all over the roast and fill each slit with a slice of the garlic. Season liberally with salt and coarse pepper. Place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a meat thermometer inserted into the center of the meat registers 135 degrees F. Remove meat to platter, and tent with foil to keep warm.Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt & pepper, to taste.Serves 16 (4 oz serving)

It is a simple base recipe & anyone that has ever counted beef & calories knows..common sense kicks in. I think it is a good base & from that be creative & work with your own likes. Wine is like water...use what is liked & needed. I would hope if new to this $$$ roast you would look at many recipe.
- 12/24/12

Thanks to CAROG424 for pointing out the error in the nutrition information. This can really mess up someone who is trying to count calories. Pay attention folks! I hope no one really thought an 8 oz serving could be only 80 calories, but you never know...
- 6/14/09

This recipe leaves a lot to the imagination. For an experienced cook it is fine. I do not know about inexperience. The flavor of the garlic cooks through the meat in this manner and that is good. I do not like the use of salt when there are so many other good heral choices to season with
- 10/21/08